Saturday, July 19, 2014

Pumpkin Cranberry Spelt Muffins

In anticipation of a lot of guests in the next month or two, I've been baking a lot of muffins and tossing in them in the freezer. Pumpkin and cranberry are foods typically eaten in the autumn, but I found a bag of cranberries in the freezer and we have a lot of canned pumpkin on our shelves, so I went ahead with it. The muffins are moist, not overly sweet, and I received a thumbs-up from one of my sisters for flavor! 

2 cups spelt flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin puree
2 cups fresh or frozen cranberries (leave whole or coarsely chop)
1/2 cup coconut oil (or oil of choice)
1/4 cup milk
1/4 cup molasses
1/2 cup honey
1 egg, lightly beaten

Combine flour, baking soda, spices, and salt in a medium mixing bowl. Combine remaining ingredients except for cranberries in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Fold in cranberries. Do not overmix. Grease a 12-muffin tin or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. 

Makes 1 dozen


  1. These look delicious, Lydia! Have you found that these muffins freeze well? I have had some recipes work better than others...and am always looking for ones that thaw as moist as when they were freshly baked. Thank you for sharing!

    Hope all is well with your family and that you are enjoying a lovely summer in NH! We are having a beautiful summer here in Maine after a very cold winter!

    Sweet blessings, dear...
    With love,
    Mrs. Laura

    1. Hi Mrs. Wiley! I too have had issues with baked goods not tasting as good once frozen. But I've found a few recipes that taste almost as good as freshly baked. We don't know yet if these muffins will be as moist and delicious as when they were first baked, but I certainly hope so!